Wine Yeast, Malolactic Bacteria & Additives

Wine Yeast

Wine Yeast Inoculation Rates:
The recommended amount of wine yeast needed for a healthy wine fermentation is governed by two elements; 1) the initial ºBrix (starting sugar content) of the must, and 2) the factors of the fermentation itself:

1) Assuming that proper wine fermentation management will be followed to keep the wine yeast as stress free as possible (ex: nutrients will be used, temperature and pH will be within acceptable ranges for the chosen strain, etc.), it is recommended to adjust the yeast inoculation rates based on the initial ºBrix of the must:

24 ºBrix or below, 1 gram of wine yeast/gallon of must is recommended.
25 ºBrix or above, 1.25 grams of wine yeast/gallon of must is recommended

2) Even at “normal” sugar levels of 24 ºBrix and below, a lack of sufficient nutrients, uncontrolled temperature spikes, inhibitory factors from residual late-season vineyard treatments or even spoilage compounds from mould and rot in the fruit can each contribute to stressing the yeast population during fermentation. As a result, a smaller percentage of healthy wine yeast will actually make it to the end of the fermentation and the wine will be at a greater risk of becoming sluggish or even stopping fermentation before the sugars have been consumed. Therefore, if the winemaker knows that the yeast will be placed in a potentially stressful situation, even if the sugars are in the 24 ºBrix and below, then the initial dosage rate should be bumped-up to create a ‘safety in numbers’ kind of scenario (from 1 g/gal to 1.25/1.5 g/gal).

(Please note that this larger dosage rate does not take the place of proper fermentation management, it only compliments it by raising the numbers a little more in the winemaker’s favor. True, you may have more wine yeast now, but you will still have to feed and care for them to avoid the usual H2S problems! For optimum wine yeast health, we recommend following the protocols as laid out in our Wine Yeast Re-Hydration and Nutrient Regimen Manual!)

Which Wine Yeast is Best?:
Each wine yeast has its own personality and depending on your winemaking style and the specific grape varietal you are working with there may be more than one that would make a really nice wine! To help you narrow the field a little (from the 35+ strains we carry), MoreWine! has created our Yeast & Grape Pairing Manual. The guide lists the top recommended wine yeasts for each grape varietal and lists the specific attributes each yeast gives for that particular grape varietal.

Lallemand | Go-Ferm Protect | Yeast Rehydration Nutrient
14 reviews

A new, advanced formulation of Go-Ferm Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established. Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: Go-Ferm Protect. Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more! Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion. Use: Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast. A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates. Download the PDF Like Go Ferm Protect? Then you will love CellarScience® FermStart!

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$2.79
Lallemand Fermaid K | Yeast Nutrient for Strong Fermentations
14 reviews

Fermaid K – Complete Yeast Nutrient for Strong, Clean Fermentations Provides a balanced blend of organic and inorganic nitrogen to support vigorous yeast growth Delivers consistent fermentation kinetics and helps prevent sluggish or stuck ferments Reduces the risk of off-aromas such as hydrogen sulfide by supporting healthy yeast metabolism Enhances fermentation security, especially in high-sugar musts or stressful conditions More immediately available YAN than Fermaid O due to its inclusion of diammonium phosphate (DAP) Fermaid K is a widely used yeast nutrient developed by Lallemand to support strong, reliable alcoholic fermentations. It contains a combination of inactivated yeast (for organic nutrients) and diammonium phosphate (DAP) to supply both slow- and fast-release nitrogen. This dual-action profile provides yeast with the nutrients they need throughout the growth phase and active fermentation, improving cell viability, reducing fermentation stress, and minimizing the formation of undesirable sulfur compounds. Fermaid K is especially effective in fermentations that begin with low YAN, high sugar content, or other challenging conditions that demand immediate nitrogen availability. Fermaid K contributes approximately 1 ppm of measurable YAN for every gram per hectoliter used. That means: 1 gram per liter adds 100 ppm of YAN 1 gram per gallon adds approximately 378 ppm of YAN In comparison, Fermaid O contains only organic nitrogen and provides about 0.4 ppm measurable YAN per gram per hectoliter, or 40 ppm per gram per liter, and 151 ppm per gram per gallon. Fermaid O is preferred for slower, more controlled fermentations or when avoiding inorganic nitrogen is important. Fermaid K is ideal when rapid yeast growth and fermentation speed are critical. Protocol Rehydrate yeast first, then add Fermaid K at the end of the lag phase (typically around 24–48 hours after inoculation or at approximately 1/3 sugar depletion). Suspend in 10 times its weight of clean must or water, stir thoroughly, and add to the fermenting must with adequate mixing. Avoid adding at the same time as sulfites or enzymes. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon Adjust dosage based on initial YAN content, fermentation conditions, and yeast strain requirements. Use higher rates in low-YAN musts or high Brix ferments to maintain healthy yeast activity throughout. Comparing the Yeast Available Nitrogen contribution of Fermaid K vrs Fermaid O If you add 1 gram per liter of Fermaid K, it contributes 100 ppm of YAN. If you add 1 gram per gallon of Fermaid K, it contributes approximately 378 ppm of YAN. If you add 1 gram per liter of Fermaid O, it contributes 40 ppm of YAN (Yeast Assimilable Nitrogen). If you add 1 gram per gallon of Fermaid O, it contributes approximately 151 ppm of YAN. A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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$1.99
Lallemand Fermaid O | Yeast Nutrient | Organic Nitrogen | No Added DAP

Fermaid O is a newer formulation of the same Fermaid K that winemakers everywhere have learned to trust their ferments to. The main difference in composition between the two, is that the Fermaid O has replaced the inorganic DAP with an organic source. In terms of how this benefits the winemaker, there are several points! Features: Organic Nitrogen is easier for your yeast to digest, resulting in a smoother, more consistent fermentation. Fewer fermentation spikes means better yeast health, and the ability to ferment to its full capacity. Compared to DAP, Fermaid O will result in lower heat output from the yeast, and lower levels of negative sulfur compounds. This is a nutrient which will boost the quality of wine, regardless of process. Lower heat production, less negative flavor compounds, better overall fermentation kinetics and flavors! To Use: Use at a rate of 1.5g / gal of must/juice. Like Fermaid O? Then you will love CellarScience® FermFed DAP Free Yeast Nutrient!

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$3.79
Lalvin ICV D254™ | Dry Wine Yeast

Lalvin ICV D254 is the go-to choice for winemakers looking to produce wines with remarkable structure, rich mouthfeel, and intense aromatic complexity Whether crafting a powerful Cabernet, refining a lush Chardonnay, or enhancing a blended red, ICV D254 consistently delivers bold, layered wines with exceptional depth Enhance complexity and mouthfeel in premium wines Lalvin ICV D254 is a premium wine yeast strain selected for its ability to enhance mouthfeel, aromatic intensity, and flavor complexity. Known for its impact on color stability and tannin integration, ICV D254 produces wines with rich dark fruit, spice, and earthy notes, making it ideal for full-bodied reds and structured white wines. Enhanced Mouthfeel: Boosts polysaccharide production, contributing to a smooth, velvety texture. Aromatic Complexity: Promotes rich expressions of black cherry, plum, and dark chocolate in reds, and pear, honey, and vanilla in whites. Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a well-structured, dry finish. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), enhancing both aromatic expression and mouthfeel. Medium Flocculation: Settles well post-fermentation, contributing to clarity and ease of racking. Applications: Full-Bodied Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, promoting complexity and tannin integration. Barrel-Aged Reds: Enhances oak integration, providing deeper spice and toasted vanilla notes. White Wines: Ideal for Chardonnay and Viognier, contributing to a creamy mouthfeel and enhanced structure. Blended Reds: Suitable for GSM blends and Bordeaux blends, adding depth and mouth-coating richness. Flavor Profile: Dark Fruits: Bold expressions of black cherry, plum, and blackberry dominate the palate. Spice & Earthiness: Subtle hints of cocoa, toasted oak, and leather add complexity. Creamy Mouthfeel: Enhanced polysaccharide production leads to a lush, smooth palate experience. Nutty & Vanilla Notes: When barrel-aged, promotes toasted almond and vanilla bean characteristics. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and mouthfeel enhancement. Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation, especially in high-Brix musts. Fermentation Temperature: Maintain between 59°F and 82°F to optimize ester formation and aromatic depth. Extended Maceration: Ideal for long maceration to deepen color, tannin complexity, and mouthfeel. Download the PDF Download the PDF

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$2.99
Lallemand UVAFERM BDX™ | Bordeaux Red | Dry Wine Yeast

BDX is the yeast of choice for winemakers looking to craft bold, structured red wines with rich complexity and deep color Whether perfecting a Cabernet Sauvignon, enhancing the fruit-forward nature of Merlot, or refining a Bordeaux blend, BDX delivers consistency, elegance, and aging potential in every batch Enhanced structure and rich complexity for bold red wines BDX is a premium wine yeast strain specifically developed for full-bodied red wines that require enhanced structure, color stability, and aromatic complexity. Ideal for Bordeaux varietals, this strain excels at promoting deep color extraction and well-rounded tannin integration. Its robust fermentation capabilities ensure complete attenuation, even in high-sugar musts, while preserving the varietal characteristics and complexity of the wine. Deep Color Extraction: Promotes high anthocyanin stability for vibrant, long-lasting color. Enhanced Tannin Structure: Supports smooth tannin development and mouthfeel integration. Alcohol Tolerance: Effective up to 16% ABV, allowing for strong, full-bodied wines. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for achieving rich complexity. High Flocculation: Contributes to excellent clarity post-fermentation. Minimal SO₂ Production: Reduces the risk of off-flavors, preserving natural aromatics. Applications Cabernet Sauvignon: Boosts boldness and enhances tannin structure for optimal aging. Merlot & Malbec: Promotes fruit intensity and smooth mouthfeel while enhancing complexity. Cabernet Franc: Elevates spice and berry notes with refined tannins. Bordeaux Blends: Perfect for crafting structured, age-worthy blends with balanced tannins and vibrant color. Flavor Profile Dark Fruit Expressions: Highlights blackberry, plum, and black cherry with layered depth. Spice and Tobacco Notes: Accentuates hints of black pepper, cedar, and dark chocolate. Smooth Tannin Integration: Creates a well-rounded mouthfeel with structured complexity. Aging Potential: Supports development over time, enhancing depth and smoothness. Usage Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to avoid sluggish fermentation. Fermentation Temperature: Maintain between 64°F and 86°F to promote deep color and structured tannins. Extended Maceration: Ideal for longer maceration periods to intensify flavor and tannin complexity. Download the PDF Download the PDF

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$3.19
Lalvin ICV D21® | Dry Wine Yeast

ICV-D21 is the ideal choice for winemakers seeking to craft structured, full-bodied wines with bold aromatics and enhanced mouthfeel Whether perfecting a Cabernet Sauvignon, enhancing the richness of Syrah, or adding depth to Chardonnay, ICV-D21 consistently delivers complexity, elegance, and age-worthiness in every bottle Enhanced mouthfeel and rich aromatics for structured red and white wines ICV-D21 is a robust wine yeast strain specially developed by the Institut Coopératif du Vin (ICV) for crafting full-bodied red and white wines with enhanced mouthfeel and complex aromatics. Known for its ability to optimize tannin extraction and promote rich color stability, ICV-D21 is ideal for producing age-worthy wines with layered depth and intense fruit expression. Its consistent fermentation kinetics ensure reliable attenuation and balanced structure in high-Brix musts. Enhanced Mouthfeel: Promotes a smooth, velvety texture with well-structured tannins. Aromatic Complexity: Boosts expressions of dark berries, plum, and subtle floral notes. Alcohol Tolerance: Effective up to 16% ABV, allowing for rich, full-bodied wine production. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for various winemaking styles. Medium Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves aromatic purity and minimizes off-flavors. Applications: Cabernet Sauvignon: Enhances bold fruit expression and promotes structured tannins. Merlot: Boosts plum and cherry notes while improving mouthfeel. Syrah: Elevates dark fruit and peppery spice with deep color extraction. Grenache: Enhances ripe red fruit flavors with a smooth finish. Chardonnay: Promotes complexity and rounded mouthfeel with subtle floral accents. Flavor Profile: Dark Fruits: Highlights blackberry, plum, and cherry with concentrated richness. Spice and Floral Notes: Accentuates hints of violet, licorice, and black pepper. Structured Tannins: Integrates smooth tannins for enhanced mouthfeel and aging potential. Aging Potential: Supports long-term aging, improving depth and complexity over time. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal tannin extraction and aromatic development. Extended Maceration: Ideal for long maceration periods to intensify structure and deepen flavor complexity. Download the PDF Download the PDF

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$2.99
Lalvin EC-1118 (Prise de Mousse) | Dry Wine Yeast
6 reviews

Lalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference Its reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical Versatile, robust yeast for clean and complete fermentations Lalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity. Key Features: Alcohol Tolerance: Up to 18% v/v, suitable for high-alcohol fermentations. Fermentation Temperature Range: 10–30°C (50–86°F), allowing flexibility across various fermentation conditions. Killer Factor: Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance. Nutrient Requirements: Low to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications. Flocculation: Low to medium, resulting in compact lees and improved clarity. SO₂ Production: Low to moderate, minimizing the need for additional sulfur dioxide additions. H₂S Production: Low, reducing the risk of off-odors. Fermentation Profile & Flavor Contribution EC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions. While not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes. Applications: Sparkling Wines & Traditional Method (Méthode Champenoise): Due to high pressure and alcohol tolerance. Stuck Fermentations: Excellent restart yeast thanks to its resilience and killer activity. Ciders: Clean fermenter that allows fruit expression and can handle cold temperatures. Fruit Wines: Neutral character supports delicate fruit aromas without masking them. Distillation Ferments: High attenuation and ethanol yield. Mead: Strong fermenter in low-nutrient environments when supplemented properly. Beer (Hybrid Styles): Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales. Flavor Profile: Neutral Base: Minimal sensory contribution, allowing primary ingredients to dominate. Enhanced Freshness: May enhance the perception of dryness and freshness. Clean Finish: Very low ester and fusel production, resulting in a crisp and reliable finish. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts. Fermentation Temperature: Maintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles. Download the PDF Download the PDF

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$1.79
BM45 Brunello Dry Wine Yeast

Italian isolate that is recommended primarily for Sangiovese and extended maceration wines. A slow starter and moderate fermenter, BM45 has high nutritional needs and therefore should be used in conjunction with Go-Ferm (AD342) and Fermaid K (AD345) in order to minimize H2S production. BM45 contributes higher acidity, low astringency, and due to its' high levels of polysaccharide production, resultant wines have great mouthfeel and improved color stability. In addition, it can also be used to minimize vegetal characteristics that may be present in the fruit. In red wines, BM45 brings out aromas described as fruit jams, rose petals and cherry liqueur, with notes of sweet spices, licorice and cedar. While this makes it perfect for creating traditional Italian wine styles, BM45 also excels in Cabernet Sauvignon. When making white wines, some producers use this yeast on Chardonnay as a blending component to increase mouthfeel, but care for proper nutrients must be taken. It should be noted that BM45 may produce a "gamey" quality immediately post alcoholic fermentation, that will age out in about 6 months. Best results from 64 to 82 degrees F, with an alcohol tolerance up to 16%. Download the PDF Download the PDF

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$2.99
Lallemand ENOFERM RP15 Rockpile | Dry Wine Yeast
3 reviews

RP15 is the yeast of choice for winemakers seeking to craft powerful, fruit-driven red wines with structured tannins and bold character Whether perfecting a Cabernet Sauvignon, enhancing the richness of Zinfandel, or deepening the complexity of Syrah, RP15 consistently delivers boldness, clarity, and exceptional flavor intensity Enhanced fruit intensity and structured tannins for bold red wines RP15 is a powerful red wine yeast strain specifically selected for its ability to amplify fruit intensity while supporting structured tannin development. Ideal for crafting big, full-bodied reds, RP15 promotes deep color extraction and emphasizes rich, dark fruit aromatics. Its robust fermentation kinetics ensure complete attenuation, even in high-Brix musts, delivering wines with vibrant complexity and age-worthiness. Fruit-Driven Aromatics: Boosts expressions of blackberry, black cherry, and plum, enhancing depth and richness. Enhanced Tannin Structure: Promotes smooth, well-integrated tannins for improved mouthfeel. Alcohol Tolerance: Effective up to 16% ABV, providing stability for high-alcohol wines. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), allowing for versatile fermentation conditions. Medium to High Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity. Applications: Cabernet Sauvignon: Elevates boldness and structure while enhancing dark fruit notes. Zinfandel: Highlights spicy characteristics with deep berry undertones. Syrah & Petite Sirah: Enhances complexity with intense fruit and structured tannins. Merlot: Brings forward lush plum and cherry while smoothing tannins for a balanced finish. Flavor Profile: Dark Fruits: Prominent expressions of blackberry, black cherry, and plum. Spice and Earthiness: Accentuates subtle hints of black pepper, tobacco, and cedar. Smooth Tannin Integration: Balances structure with a rounded mouthfeel. Aging Potential: Supports long-term aging, improving depth and complexity over time. Guidelines: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction. Nutrient Addition: Supplement with yeast nutrients, particularly in high-Brix musts, to support strong fermentation. Fermentation Temperature: Maintain between 64°F and 86°F to maximize fruit expression and tannin development. Extended Maceration: Suitable for long maceration periods to boost color intensity and mouthfeel. Download the PDF Download the PDF

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$3.19
D80 Dry Wine Yeast

ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Cote Rotie area of the Rhone Valley. In addition to its' ability to enhance tannin structure, it's know for being able to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 82 degrees F, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume in a blend. ICV-D80 is characterized by concentrated, dark fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend. In short, this yeast is truly great for the structural support it can bring to a wine. However, if the winemaker is looking for highlighted fruit and ethereal top-notes as well, it often may not be the best choice when using a single strain in the vintage. Therefore, it may help to think of it as usually needing a companion strain to help bring everything to a finished wine. Download the PDF Download the PDF

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$2.99
Lallemand ENOFERM Syrah™ | Dry Wine Yeast

Syrah is the perfect choice for winemakers aiming to craft powerful, structured red wines with bold fruit expression and deep color stability Whether perfecting a Syrah/Shiraz, boosting the intensity of Cabernet Sauvignon, or refining a GSM blend, Syrah Yeast delivers exceptional flavor, structure, and age-worthiness in every batch Bold structure and intense aromatics for rich, full-bodied reds Syrah is a specialized wine yeast strain meticulously selected to bring out the bold structure and vibrant aromatics characteristic of Syrah and other robust red wines. Renowned for its ability to enhance color stability, deepen tannin integration, and highlight dark fruit notes, Syrah Yeast is the ideal choice for crafting powerful, age-worthy wines. Its controlled fermentation kinetics ensure balanced attenuation, minimizing off-flavors while preserving the wine’s natural complexity. Enhanced Color Stability: Promotes deep anthocyanin extraction for rich, lasting color. Tannin Development: Integrates structured tannins for a smooth, full-bodied mouthfeel. Alcohol Tolerance: Effective up to 16% ABV, supporting the creation of high-alcohol red wines. Temperature Range: Optimally ferments between 64°F (18°C) and 86°F (30°C), allowing for full expression of bold flavors. High Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves fruit purity and aromatic intensity. Applications Syrah/Shiraz: Elevates bold black fruit flavors, peppery spice, and deep color. Cabernet Sauvignon: Enhances structure and tannin integration for age-worthy complexity. Grenache: Promotes ripe berry notes with smooth tannins. Malbec: Boosts dark fruit intensity and earthy undertones. Blended Reds: Perfect for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing body and color. Flavor Profile Dark Fruits: Prominent expressions of blackberry, plum, and dark cherry. Spice and Earthiness: Accentuates hints of black pepper, leather, and subtle tobacco. Full-Bodied Mouthfeel: Enhances the structure and richness of the wine. Aging Potential: Supports long-term aging, improving depth and complexity with time. Usage Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin development. Nutrient Addition: Supplement with yeast nutrients, particularly in high-sugar musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal color extraction and structured tannin formation. Extended Maceration: Ideal for long fermentations to deepen color and enhance tannin complexity. Download the PDF Download the PDF

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$3.19
BM 4X4 Dry Wine Yeast

BM 4x4 is a new yeast blend created by Lallemand, designed to provide all of the benefits and flavors of the BM45 yeast strain, along with a much more reliable and consistent fermentation. This means that you'll be getting all of the flavors of jam, rose petals, and cherry liquor with a stronger fermentation with less risk of a stuck or sluggish fermentation. This is a blend between the traditional BM45 and a complimentary strain, chosen for its fermentation kinetics. Positive interaction between these strains means a more dependable fermentation, along with increased aromatic intensity, color intensity, and length of finish. Ideal fermentation temperature is between 64-82°F. This strain will enhance varietal character, and mouthfeel in a wine. Alcohol tolerance is 15%. Download the PDF Download the PDF

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$3.49
MT Dry Wine Yeast

MT was selected in Saint Emilion by the ITV Bordeaux and Martin Vialatte Oenologie in collaboration with the INRA Montpellier for its' ability to enhance varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Although highly recommended for Merlot and Cabernet Sauvignon, MT also does well in most red programs where a "soft, fresh bowl of berries" element is needed/desired either by itself or as part of a blend. Wines made with MT show good colour stability along with enhanced tannic structure and rich mouthfeel, making MT an ideal compliment to winemaking styles destined for aging. Although MT's fermentation kinetics are steady and its' alcohol tolerance is fairly high, it will still benefit from a balanced nutrient strategy, especially in musts with low available nitrogen and a high potential alcohol. Best results from 59 to 90 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF

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$3.19
Lalvin RC 212 | Dry Wine Yeast
6 reviews

Lalvin RC212 is the premier choice for winemakers looking to produce structured, full-bodied red wines with exceptional color and aromatic depth Whether perfecting a classic Burgundy-style Pinot Noir, crafting a bold Merlot, or refining a smooth Gamay, RC212 consistently delivers elegance, balance, and rich complexity Provides enhanced structure and color in Pinot Noir Lalvin RC212 is a renowned wine yeast strain, originally selected from the Burgundy region of France by the Bureau Interprofessionnel des Vins de Bourgogne (BIVB). It is specifically chosen for its ability to enhance color stability, tannin structure, and aromatic complexity in red wines, particularly Pinot Noir. RC212 promotes the development of ripe berry, bright fruit, and spicy characteristics, making it ideal for crafting robust, age-worthy red wines. Enhanced Color Stability: RC212 promotes deep anthocyanin extraction and color intensity in red wines, protecting color due to low absorbance rates onto yeast cell walls. Rich Tannin Structure: Supports smooth, well-integrated tannins that age gracefully. Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a full, structured finish. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for developing rich, full-bodied reds. Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability. Applications: Pinot Noir: Perfectly suited for Burgundy-style Pinot Noir, enhancing its delicate fruit and silky tannins. Merlot & Cabernet Franc: Boosts structure and body, delivering rich fruit and spice. Gamay: Highlights fresh berry notes while enhancing tannin integration. Blended Reds: Suitable for Bordeaux blends and GSM (Grenache, Syrah, Mourvèdre), bringing forward lush fruit and balance. Flavor Profile: Dark Fruits: Prominent expressions of black cherry, plum, and raspberry. Spice & Earthiness: Subtle hints of cinnamon, clove, and forest floor. Silky Mouthfeel: Enhances the smoothness and roundness of the palate. Aging Potential: Promotes tannin development for wines that improve with time. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, particularly in high-Brix musts. Fermentation Temperature: Maintain between 64°F and 86°F to optimize color extraction and tannin structure. Extended Maceration: Ideal for long maceration periods to deepen color and enhance tannin complexity. Download the PDF Download the PDF

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$1.79
GRE Dry Wine Yeast

For easy-to-drink Rhone style wines. This versatile strain is suitable for reds, roses and whites. In red wines, it contributes up front fruit to easy-to-drink Rhone style wines, often with a nice spicy quality if present in the fruit. ICV-GRE can also be effectively used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varietals like Merlot, Cabernet, Grenache and Syrah. In addition to bringing fresh, ripe fruit qualities, ICV-GRE also helps to enhance the mouthfeel of a wine. While it may not be a powerhouse in itself, this yeast truly excels at being able to keep a red wine blend from potentially becoming too heavy and pedestrian. When used in fruit focused whites like Chenin blanc, Riesling, and Viognier, ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. Alcohol tolerant to 15%, best results from 59 to 82 degrees F. Download the PDF Download the PDF

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$2.99
BA-11 Dry Wine Yeast

BA1 was selected in 1997 near Estacao Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean, aromatic, estery characteristics during fermentation. BA1 intensifies mouthfeel and augments lingering flavors in both still and sparkling white wines. BA1 encourages the fresh fruit aromas of orange blossom, pineapple and apricot. In relatively neutral white varieties BA1 brings out tropical fruit, cream, vanilla and spice. With fruit from hot climates, BA1 can really help to "flesh out" a wine by its' volume and mouthfeel enhancement. This strain is good by itself, as well as being a great structural component to a blend. Best results from 50 to 77 degrees F, and alcohol tolerant to 16%. Download the PDF Download the PDF

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$2.99
Rhone 4600 Dry Wine Yeast

Rhone 4600 is a Cote du Rhone isolate that has a short lag phase, low nutrient demand, and has the ability to ferment well at low temperatures. Due to its' high level of polysaccharide production, Rhone 4600 contributes intense mouthfeel and volume to a finished wine. In addition, Rhone 4600 helps create complex aromatic notes along with a high degree of ester production. In whites like Viognier, Marsanne, Roussane, and Chardonnay there is an emphases on pineapple, pear, and apple. When used in Roses made from Mouvedre, Grenache and Syrah, intense, elegant, fresh strawberry becomes the focus. While Rhone 4600 is good for white wine production, it is an excellent yeast for making Roses either by itself or as part of a blend. Best results from 56 to 72 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF

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$2.99
Yeast Nutrient - Diammonium Phosphate (DAP)
13 reviews

Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Diammonium Phosphate (DAP). A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help reduce later problems with hydrogen sulfide. There is a superior nutrient regimen (using Go-Ferm and Fermaid K) for wine making: Download the PDF A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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$4.99
CellarScience® FermStart | Yeast Rehydration Nutrient

Start your fermentation right with FermStart by CellarScience®. FermStart is a concentrated, micronutrient blend that helps yeast during the critical phase in which they transition from dried and dormant back into healthy and active. FermStart is added to your rehydration water so that your yeast absorbs the nutrients as they absorb the water. Rehydrating with FermStart prior to pitching your yeast also has the added benefit of allowing the yeast access to the nutrients before wild yeast in the must can uptake them. Rehydrating with FermStart = Healthy Yeast Rehydrating your yeast is always recommended but is considered especially important at any Brix level above 14. Rehydrating with FermStart is the gold level of hydration and helps protect your yeast against initial osmotic pressures, competition from wild yeast, and alcohol toxicity. Proper hydration and healthy yeast have also shown to have a positive impact on flavor. How Much? FermStart is a super concentrated formula, which is very convenient when you are rehydrating large amounts of yeast. Use 1 gram of FermStart for every 4 grams of yeast. We offer some suggested ranges for the amount of water to use below. Examples: 8g yeast – Add 2g FermStart to 30-50ml of water 80g yeast – Add 20g FermStart to 300-400ml of water 500g yeast – Add 125g FermStart to 1500-2000ml of water The Science of How it Works FermStart is rich in readily assimilable amino acids, sterols, vitamins, and natural glutathione. Readily assimilable means that the size of the molecules present in FermStart are all extremely small and easily absorbed by the yeast cell. This is obtained by centrifuge and allows FermStart to be extremely concentrated and not contain filler. The availability of readily assimilable amino acids allows the yeast cell to skip the step in which amino acids would be synthesized within the cell. This saved energy is instead directed into multiplication. Faster yeast cell multiplication means a faster fermentation start, allowing your yeast to out-compete wild yeast. Wild yeast have unknown flavors and fermentation behavior, so it is important to give your selected yeast the best chance to dominate the fermentation. Sterols help the cell membrane regain and maintain elasticity helping to ensure a perfect start and continued performance throughout the fermentation. The strong cell membrane helps ensure that the yeast can survive and complete alcoholic fermentation under tough conditions. Glutathione is a very special natural antioxidant and detoxifier made up of three amino acids – cysteine, glutamate, and glycine. It is extremely important for maintaining intracellular health by preventing damage to cellular components during the very oxidative process of rehydration. FermStart does not contain nitrogen which is detrimental to the yeast cell during hydration. Nitrogen can be added through the addition of FermFed or FermFed DAP free nutrients at the first signs of fermentation. Another addition is then added at 1/3 sugar depletion to complete a total fermentation nutrient schedule. For a full yeast nutritional plan, use FermStart when rehydrating your yeast, FermFed DAP Free at the onset of fermentation, and FermFed after 1/3 sugar depletion.

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$1.59
Lalvin DV10™ | Dry Wine Yeast

Lalvin DV10 is the ideal choice for winemakers dedicated to producing elegant sparkling wines and bright, crisp still whites with clean aromatics and refined structure Whether perfecting a classic Champagne, refining a crisp Chardonnay, or creating a beautifully structured sparkling wine, DV10 guarantees clarity, balance, and exceptional quality Precision, stability, and clean fermentation for premium sparkling and still wines Lalvin DV10 is a robust and versatile yeast strain, originating from the Champagne region of France. Renowned for its clean fermentation profile and high alcohol tolerance, DV10 is ideal for producing sparkling wines, Champagne, and crisp still whites. Its consistent performance under challenging conditions makes it a preferred choice for winemakers seeking reliability and clarity in their wines . Clean Fermentation Profile: Produces minimal volatile acidity and low hydrogen sulfide (H₂S), preserving pure fruit character and aromatic clarity. High Alcohol Tolerance: Effective up to 18% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 50°F (10°C) and 95°F (35°C), suitable for both cold fermentations and warm climates. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a crisp, dry finish. Low SO₂ Production: Maintains bright, clean aromatics with minimal sulfite interference. High Flocculation: Settles efficiently post-fermentation, ensuring bright clarity. Applications: Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat styles, delivering fine bubbles and crisp aromatics. Champagne Production: Reliable under high pressure and low temperatures, producing elegant mousse and clean expression. Still Whites: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, preserving bright fruit and crisp acidity. High-Alcohol Fermentations: Excellent for fortified wines and late-harvest styles, with complete sugar conversion and balanced structure. Flavor Profile: Crisp Apple & Citrus: Sharp notes of green apple, lemon zest, and grapefruit dominate the palate. Mineral Freshness: Subtle minerality that enhances clean mouthfeel and bright finish. Floral & Light Herbaceous Notes: Delicate hints of white blossom and cut grass contribute to aromatic lift. Bright, Crisp Finish: Ensures a clean, refreshing palate with high clarity and purity. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain aromatic clarity. Secondary Fermentation: Perfect for bottle conditioning and sparkling wine production, supporting fine bubbles and bright clarity. Download the PDF Download the PDF

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$2.99
Lalvin K1 (V1116) | Dry Wine Yeast

Lalvin K1 (V1116) is the perfect choice for winemakers aiming to craft fresh, aromatic white wines and vibrant fruit-based fermentations Whether perfecting a crisp Chenin Blanc, crafting a sparkling wine, or fermenting a bright fruit wine, K1 (V1116) delivers unmatched clarity, brightness, and aromatic intensity in every batch Enhance freshness and aromatic intensity in white wines and fruit fermentations Lalvin K1 (V1116) is a robust and versatile wine yeast strain, selected by the Institut Coopératif du Vin (ICV) in Montpellier, France. Renowned for its strong fermentation kinetics and high ester production, K1 (V1116) is ideal for crafting crisp white wines, sparkling wines, and fruit-based fermentations. Its resilience under challenging conditions makes it a reliable choice for both professional and home winemakers. High Ester Production: Enhances floral and fruity aromas, including notes of apple, citrus, and tropical fruits. Cold Fermentation Tolerance: Performs well at low temperatures, preserving delicate aromatics. Alcohol Tolerance: Effective up to 18% ABV, allowing for complete fermentation in high-sugar musts. Fermentation Range: Operates optimally between 50°F (10°C) and 95°F (35°C), providing flexibility across various wine styles. Low Nutrient Requirements: Thrives in musts with low nutrient content, reducing the need for supplementation. Low H₂S and SO₂ Production: Ensures clean fermentations with minimal off-flavors. Applications: White Wines: Sauvignon Blanc, Chenin Blanc, Riesling, and Pinot Grigio, where bright fruit and floral characteristics are desired. Sparkling Wines: Suitable for traditional method and Charmat process, promoting fine bubbles and crisp acidity. Fruit Wines: Enhances the natural fruit expression in apple, pear, peach, and berry wines. Mead and Cider: Promotes clean, crisp fermentations with bright aromatics. Flavor Profile: Bright Citrus & Apple: Sharp notes of green apple, lemon zest, and lime. Tropical Fruit Hints: Subtle expressions of pineapple and passion fruit. Floral Undertones: Light notes of honeysuckle and orange blossom contribute to aromatic lift. Clean, Crisp Finish: Maintains a fresh, pure expression of fruit with minimal sulfur notes. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: While K1 (V1116) has low nutrient requirements, supplementation is recommended in low-nitrogen musts to prevent sluggish fermentation. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain clarity. Download the PDF Download the PDF

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$2.29
CellarScience® FermFed DAP Free | Yeast Nutrient

Feed your fermentation with FermFed DAP Free by CellarScience®. The 100% natural formulation of FermFed DAP Free is derived from the autolysis of very specific yeast strains naturally high in free amino acids, sterols, mannoproteins, zinc, magnesium, and niacin, along with vitamins B1, B2, B5, B6, and B12 for a complete yeast health regimen. As the name suggests, this unique formulation does not contain the traditional inorganic diammonium phosphate, but does provide organically derived nitrogen. How Much Do I Add and When? The recommendation that covers most fermentations is to add 1.5 gram per gallon of FermFed DAP Free at the onset of fermentation and then add 1 gram per gallon of FermFed after 1/3 sugar depletion. Mix the nutrients in a small slurry of water and add to the fermentation. Read more below if you are interested in measuring YAN (Yeast Available Nitrogen) and adjusting your nutrient schedule accordingly. The Science of How it Works The different components of FermFed DAP Free work in different ways to feed and protect your yeast. The complex and organic nitrogen in FermFed DAP Free helps eliminate excessive yeast growth in the initial phases, reducing fermentation heat spikes at the start of fermentation. Included sterols make the yeast membrane more resistant to alcohol and to high temperatures. The collection of B-vitamins along with zinc and magnesium are essential for enzymatic activity, alcohol tolerance, and yeast health. Mannoproteins help avoid the aromatic stripping during the fermentation by binding esters and terpenes and not allowing them to be driven off by CO2. The included yeast hull components act as receptors to bind up fatty acids that can accumulate and cause stuck fermentations. Advanced - Adjusting Your Nutrient Schedule Based on YAN (Yeast Available Nitrogen) In addition to the nutrients provided by FermFed or FermFed DAP Free, yeast need a certain level of nitrogen to perform adequately. If deprived of nitrogen, yeast are more likely to produce off flavors, most notably hydrogen sulfide. When added at the rate of 1 gram per gallon, FermFed provides 38ppm of YAN while FermFed DAP Free adds 20ppm when added at the rate of 1.5 gram per gallon. How much YAN do you need? Acceptable levels range from 175 to 300ppm. YAN levels in grapes vary, with grapes from warmer climates often having less. The best practice is to measure your grapes using a commercial wine lab or the Vinmetrica YAN Test Kit along with a Vinmetrica Meter. If you know your YAN the following is a good general guide: 175ppm or above = FermFed DAP Free @ onset + FermFed DAP Free @ 1/3 completion (adds 40ppm YAN) 150ppm or above = FermFed DAP Free @ onset + FermFed @ 1/3 completion (adds 58ppm YAN) 125ppm or above = FermFed @ onset + FermFed @ 1/3 completion (adds 72ppm YAN) Below 125ppm = FermFed @ onset + FermFed @ 1/3 completion + extra DAP For a full yeast nutritional plan, use FermStart when rehydrating your yeast, use FermFed DAP Free at the onset of fermentation, and use FermFed after 1/3 sugar depletion.

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$2.49
Clos Dry Wine Yeast
2 reviews

Clos is a yeast strain isolated from the Priorat region of Spain. Clos was chosen for its ability to re-enforce structure while emphasizing aromatic complexity and mouthfeel. Sweet red fruit (cherry), with pepper and chocolate notes are typical of what Clos brings to a fermentation. With hot climate/high Brix fruit, Clos is a great choice for its high alcohol tolerance (17%), low Nitrogen needs and short lag phase. Clos also does well with higher fermentation temperatures (max 95 F) and shows a good compatibility with MLF. Highly recommended for Syrah, Petite Syrah, Grenache, Tempranillo and Carignane. Download the PDF Download the PDF

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$2.99
Red Star | Premier Rouge (Pasteur Red) | Dry Wine Yeast
1 review

Red Star Pasteur Red has been rebranded as Premier Rouge but is the same exact yeast stratin. Known as a strong fermenter for producing full bodied reds, especially good with grapes from the Cabernet and Zinfandel families. Ferments from 60 to 80 degrees. Download the PDF

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$1.79
Lallemand Assmanshausen (AMH) | Dry Wine Yeast

Assmanshausen (AMH) is the ideal choice for winemakers seeking to produce elegant, terroir-driven red wines with aromatic complexity and structured tannins Whether perfecting a Pinot Noir, elevating the freshness of Gamay, or crafting a refined Burgundy-style blend, AMH consistently delivers elegance, balance, and nuanced flavor in every bottle Enhanced aromatics and structured tannins for elegant red wines Assmanshausen (AMH) is a specialty wine yeast strain prized for its ability to enhance aromatic complexity and develop structured tannins in cool-climate red wines. Originally selected from the Assmanshausen region in Germany, this strain is ideal for crafting elegant, age-worthy wines that benefit from extended fermentation and maceration periods. Its steady, controlled fermentation allows for nuanced expression of delicate fruit and spice characteristics. Enhanced Aromatics: Elevates subtle cherry, cranberry, and spice notes, ideal for cool-climate reds. Structured Tannin Development: Promotes refined tannin integration, enhancing mouthfeel and ageability. Alcohol Tolerance: Effective up to 14% ABV, suitable for balanced red wine styles. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), allowing for slow, controlled fermentations. Low Flocculation: Extended suspension during fermentation aids in complex flavor development. Minimal SO₂ Production: Preserves clean aromatics and avoids off-flavors. Applications: Pinot Noir: Enhances delicate fruit and floral notes while promoting smooth tannin development. Gamay: Elevates fresh berry expressions and accentuates vibrant acidity. Cool-Climate Reds: Ideal for crafting structured, elegant wines that express terroir. Blended Reds: Perfect for Burgundy-style blends and Beaujolais Nouveau. Flavor Profile: Red Fruits: Highlights cherry, cranberry, and raspberry for a bright, aromatic profile. Spice and Floral Notes: Subtle expressions of clove, cinnamon, and violet enhance complexity. Silky Tannins: Promotes refined tannin structure for a smooth, elegant mouthfeel. Aging Potential: Supports graceful aging with layered complexity and aromatic depth. Guidelines: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic expression. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to prevent sluggish fermentation. Fermentation Temperature: Maintain between 59°F and 82°F for optimal aromatic expression and structured tannin development. Extended Maceration: Suitable for long fermentations to develop depth and complexity. Download the PDF Download the PDF

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$3.19
CellarScience® FermFed | Yeast Nutrient

Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®. Yeast that are given FermFed have a higher likelihood of fermenting without issue while producing wines with more intense flavors and aromas. FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, & B12. FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need. How Much Do I Add and When? The recommendation that covers most fermentations is to add 1 gram per gallon of FermFed DAP Free at the onset of fermentation and then add 1 gram per gallon of FermFed after 1/3 sugar depletion. Mix the nutrients in a small slurry of water and add to the fermentation. Read more below if you are interested in measuring YAN (Yeast Available Nitrogen) and adjusting your nutrient schedule accordingly. The Science of How it Works The different components of FermFed work in different ways to feed and protect your yeast. Grape must/juice is often deficient in assimilable nitrogen. When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations. Yeast get weaker as they divide and multiply. They run the risk of not being able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function as alcohol and other harmful compounds in the fermentation conspire against them. Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation. Pantothenic acid is added to help reduce the production of hydrogen sulfide. Thiamine is important for yeast metabolism. Vitamins B2, B5, B6, & B12 are important for general yeast health. Advanced - Adjusting Your Nutrient Schedule Based on YAN (Yeast Available Nitrogen) In addition to the nutrients provided by FermFed or FermFed DAP Free, yeast need a certain level of nitrogen to perform adequately. If deprived of nitrogen, yeast are more likely to produce off flavors, most notably hydrogen sulfide. When added at the rate of 1 gram per gallon, FermFed provides 38ppm of YAN while FermFed DAP Free adds 20ppm. How much YAN do you need? Acceptable levels range from 175 to 300ppm. YAN levels in grapes vary, with grapes from warmer climates often having less. The best practice is to measure your grapes using a commercial wine lab or the Vinmetrica YAN Test Kit along with a Vinmetrica Meter. If you know your YAN the following is a good general guide: 175ppm or above = FermFed DAP Free @ onset + FermFed DAP Free @ 1/3 completion (adds 40ppm YAN) 150ppm or above = FermFed DAP Free @ onset + FermFed @ 1/3 completion (adds 58ppm YAN) 125ppm or above = FermFed @ onset + FermFed @ 1/3 completion (adds 72ppm YAN) Below 125ppm = FermFed @ onset + FermFed @ 1/3 completion + extra DAP The best way for to test for YAN is using a lab or a home testing solution like this YAN kit from Vinmetrica. An acceptable level for YAN is between 200 to 350ppm FermFed provides 38ppm of Yan when added at the rate of 1 gram per gallon. The reason we don’t automatically use FermFed for a Stage 2 is that we don’t want to introduce excessive amounts of DAP into the wine if your yeast don’t need it. For a full yeast nutritional plan, use FermStart when rehydrating your yeast, use FermFed DAP Free at the onset of fermentation, and use FermFed after 1/3 sugar depletion.

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$1.49
Acid Test Kit
9 reviews

Used to determine the Total Acidity in a wine, the Acid Test Kit is an invaluable tool for any home winemaker. Total Acidity measurements are important to winemaking because the correct amount of acidity is key to maintaining a wine which is balanced in flavor and stable for ageing. Kit Contents: Large Reaction Vial 10mL Syringe 4oz of Sodium Hydroxide Reagent Phenolphthalein Indicator in 1oz Dropper Jar Reagent Stability Information: Sodium Hydroxide Solution - 0.1 Normal (2 year shelf life cool & closed, 3 month shelf life cool and opened) Phenolphthalein Indicator - 1.0% (5 year + Shelf life)

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$12.99
W15 Dry Wine Yeast

A fructophile for clean, low temperature ferments. W15 was isolated in 1991 from high quality Muller Thurgau must originating in the vineyards at the Viticulture Research Station in Wadenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. This yeast does just that, and it does so while respecting the varietal characteristics of the fruit. W15 can also be used to ferment high quality, fruit focused, light red wines from Pinot Noir and cool-climate Syrah. Short lag pahse, moderate rate fermenter at temperature ranges between 50 to 81 degrees F. Alcohol tolerant to 16%. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (above 77 degrees F). Download the PDF Download the PDF

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$2.99
Red Star | Cotes des Blanc | Dry Wine Yeast | 5 g
17 reviews

Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees. Download the PDF

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$1.99
Lalvin CY3079™ | Dry Wine Yeast

Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics. Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture. Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes. Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics. Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C). Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment. Applications: Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes. White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration. Viognier: Enhances stone fruit and floral notes, adding depth and roundness. Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity. Flavor Profile: Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest. Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation. Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture. Oak Integration: Complements toasted oak, enhancing complexity and balance. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal mouthfeel and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development. Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity. Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity. Download the PDF Download the PDF

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$2.99
58W3 Dry Wine Yeast

A yeast strain that really brings out aromatic components in white wines, especially Pinot Gris, Gewurztraminer, Riesling, Viognier and Semillion. Also a great choice for mead fermenations where it has a significant aroma/flavor input. Specifically Fruity/Floral aromas are emphasized through the natural liberation of terpenes found in these varieties. What we think is particularly unique about this strain is the creation of smoky/spicy aromas. Also selected as a commercial yeast strain for its ability to create mouthfeel volume and richness. So to recap - fruity/floral/smoky/spicy aromas and flavors with good mouthfeel... where do we sign up! Lallemand recommends adding Go-Ferm during rehydration and Fermaid K to the ferment to ensure that this strain ferments to dryness. Download the PDF Download the PDF

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$3.19
Red Star | Premier Cuvee | Dry Wine Yeast | 5 g
11 reviews

Prise de Mousse strain. Fast starting with steady, strong fermentation kinetics. Low foaming action is well suited to barrel fermentations. Clean neutral flavor. Good all-around choice for Reds, Whites and especially Champagnes. Also works well for meads. Alcohol tolerance to 18%. Will also ferment from 50 to 80 degrees. Download the PDF

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$1.79
VRB Dry Wine Yeast

VRB is a Spanish isolate from the Rioja region that was selected for its ability to handle high-alcohol (up to 17%) fermentations while creating exceptional flavor complexity. VRB improves mid-palate mouthfeel, softens tannins, and enhances the varietal characteristics of the fruit with an emphases on dried plums, jammy fruit and hazelnuts. Shows a good compatibility with MLF. A moderate rate fermenter with medium nitrogen requirements. A great strain for Tempranillo, Barbera, Sangiovese and Zinfandel. Temperature range 58-80F. Download the PDF Download the PDF

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$2.99
R-2 Dry Wine Yeast

R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. In addition to enhancing esters and mouthfeel, it has excellent cold temperature properties and will ferment as low as 50 degrees F, making it ideal for Icewine production. However, if it does not get proper nutrients it can tend to produce VA and H2S. For this reason, hydration with GO-FERM and the addition of Fermaid K is definitely recommended to optimize its' potential. R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. R2 also helps to enhance the varietal chacter by an enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. It is classified as a Saccharomyces cerevisiae bayanus. Best results from 50 to 86 degrees F, with an alcohol tolerance to 16%. Download the PDF Download the PDF

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$2.99
Lallemand UVAFERM 43® | Dry Wine Yeast
1 review

UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios Enhance fermentation power and structure in bold red wines UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity. High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts. Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments. Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes. Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel. Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation. Applications: Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability. Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels. Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated. Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance. Flavor Profile: Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum. Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity. Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel. Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability. Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure. Download the PDF Download the PDF

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$2.99
CellarScience® Silicone Bung | Solid | Large Barrel
6 reviews

CellarScience's solid silicone bung will provide a tight fit and secure seal to your oak barrel or variable volume tank lid. Made from pliable silicone for a great seal and is easy to clean and sanitize. Tapered design ensures it will fit most oak barrels as well as the hole in most variable volume lids. Top measures 2.5" including flange, 2.25" excluding flange. Tapers to 1.75" diameter at bottom.

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$7.69
Red Star | Premier Classique | Dry Wine Yeast

Another good all purpose wine yeast used to give complex aromas and flavors, but it really does require proper nutrients to avoid sulfur problems. Especially suited to Chardonnays. Alcohol tolerant to 14%. Ferments from 60 to 80 degrees. Formerly known as "Montrachet". Download the PDF

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$1.79
Yeast Hulls | For Stuck or Sluggish Ferments

Yeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment. As a side note, Yeast Hulls are included in the Fermaid K mix of nutrients to help prevent problem ferments from the onset. The reason you would not use Fermaid K for most stuck ferments is that Fermaid K contains DAP. If DAP (Diammonium Phosphate) is added to the ferment past the point of metabolization by the yeast it could potentially leave an unwanted, residual flavor. Use at the rate of .5 to .9 grams per gallon. If stored in a cool, dry place, will last up to 3 years. A rough approximate of weight is 1 tsp = 2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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$1.69
VL3 Dry Wine Yeast

VL3 is a Bordeaux isolate that was selected following in-depth research identifying the molecules responsible for Sauvignon Blanc aroma. VL3 was found to enhance Sauvignon Blanc varietal characters and aromas (Mercaptopentanone, Mercaptohexanol, etc.) Subsequent experimentation has found this to be true of other white varietals such as Riesling, Pinot Gris, and Pinot Blanc as well. VL3 is well suited to aging on the lees and produces very low levels of VA and SO2. A premier yeast for Sauvignon Blanc fermentation worldwide. It is important to note that many of the sought after compounds that are enhanced by VL3 are actually sulfur based, so the use of oxygen and or Cu (copper) will effectively diminish or even remove them from the final wine if used in excess. Therefore, the use of nutrients is strongly recommended to avoid any H2S problems that would require oxygen or Cu to counteract. Best results from 60 to 68 degrees F, with an alcohol tolerance to 14%. Download the PDF Download the PDF

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$3.49
RHST Dry Wine Yeast

R-HST was selected for its exceptional oenological properties in Riesling from trials conducted 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other Saccharomyces cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST produces crisp, premium white wines intended for aging. R-HST is best used when the most transparency between a fruit and a finished wine is sought. This can be useful for showcasing quality fruit and terroir differences, as well making sure original fruit characters are retained in a final blend. Best results from 50 to 86 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF

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$2.99
CellarScience® PURPLE Dry Wine Yeast | Premium Wine Yeast

Big mouthfeel from high glycerol /polysaccharide /mannoproteins Flavors of Cherries, Raspberries, Figs, Jam, Red currant High alcohol tolerence Low nutrient needs Perfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache Our go-to choice for those reds originating from the Cote du Rhone in France such as Syrah, Grenache, and Mouvedre. Also a top choice for Zinfandel, Sangiovese, Malbec, Merlot, and Pinot. Induces flavors of ripe cherries, raspberries, red curant, figs and jam. Due to its production of glycerol and release of mannoproteins it produces full bodied, rich red wines. PURPLE has a very low production of SO2 which is favorable for an easy malolactic fermentation (MLF) post fermentation. PURPLE is also an easy to ferment yeast with a low nutrient needs which is the opposite of our Big Red strain. It also has a "killer" quality and naturally inhibits unwanted bacterial or wild yeast growth during fermentation. Start Time: Slower Alcohol tolerance: 15% Nitrogen demand: low Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Average YAN Requirement @ 23 Brix: 200 ppm Malic Acid Consumption: Low Yeast Type: Cerevisiae Optimal Fermentation Temp: 65–85°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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$1.99
RBS 133 Dry Wine Yeast

An interesting yeast which can reduce the sensation of acidity and astringency in red wines from difficult conditions such as high acidity. Delicate fruit-forward aromas of cherry, blackberry, plum, and ripe fruits will be present in wines fermented using this yeast. Floral characteristics such as wild violet, as well as spice and vanilla have also been noted. This yeast is perfect for Sangiovese, hybrids, roses, and other light reds. The RBS strain will work well in conjunction with malolactic fermentation. Best fermentation results within 61-82°F. This is a moderate fermenter with medium nutrient requirements, capable of withstanding alcohol content up to 16%. Download the PDF Download the PDF

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$2.99
CellarScience® BIG RED Dry Wine Yeast | Premium Wine Yeast

Recomended for aged red wines High color extraction Significant polysaccaride and glycerol production for huge mouthfeel High alcohol tolerence High nutrient need Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot Also excelletnt for Sangiovese, Nebbiolo and some Pinot The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir. Start Time: Fast Alcohol tolerance: 16%+ Nitrogen demand: high Yan Requirement @ 23 Brix: 270ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Average Yeast type: Cervisiae Killer Factor: Neutral Malic Acid Consumption: Average Optimal Fermentation Temp: 65–85°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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$1.99
CellarScience® RED Dry Wine Yeast | Premium Wine Yeast

Emphasizes red berry fruit flavors High color extraction Makes wines that do not require extended aging Med-High nutrient need Top choice for Zinfandel, Sangiovese, Pinot, Merlot Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control. It does not produce much SO2 so it is a great choice for easier ML fermentations Start Time: Average Alcohol tolerance: 16% Nitrogen Demand: Med Yan Requirement @ 23 Brix: 250ppm Production of volatile acidity: low Production of SO2: Low Ease to Ferment with MLF: Good Yeast Type: Cerevisiae Killer Factor: Neutral Malic Acid Consumption: Average Optimal Fermentation Temp: 65–85°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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$1.79
Lallemand | Go-Ferm Sterol Flash™ | Reydrate Yeast in Cold Water

Due to high demand, the 10 kg is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Improves fermentation kinetics and aroma production Allows yeast to be rehydrated in cool water (60°F) without any loss of viability or vitality Eliminates the need for acclimatization steps—rehydrated yeast can be added directly to juice or must after 15 minutes Requires 50% less water than Go-Ferm™ or Go-Ferm Protect Evolution™ Non-clumping, instantly disperses in cool water Go-Ferm Sterol Flash™ is a revolutionary new yeast rehydration nutrient that is fast, simple to use, and saves time, labor, and water without compromising on yeast viability and vitality. Derived from autolyzed yeast, Go-Ferm Sterol Flash™ provides optimized levels of micronutrients (vitamins and minerals) and extremely high levels of survival factors including sterols and unsaturated fatty acids. Go-Ferm Sterol Flash™ has the highest bioavailability of sterols and is produced with a specific Lallemand micro agglomerated process, for instant dispersion during the rehydration step. When suspended in cool water, the high content of sterols are quickly released and integrated in the yeast membrane within 15 minutes. The high content of sterols reinforces the permeability and fluidity of the yeast membrane. Go-Ferm Sterol Flash™ increases yeast viability, yeast vitality, and optimizes wine yeast aroma precursors assimilation under any conditions in red, rose, and white wine fermentation. With Go-Ferm Sterol Flash™, no yeast acclimatization steps are required before inoculation in must. Go-Ferm Sterol Flash™ is a revolutionary yeast rehydration protector with instant dispersion in cool water for a more reliable alcoholic fermentation and wine yeast sensory impact. Use: Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast. A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates. Download the PDF Store in a cool and dry environment at 65°F. Once opened, keep tightly sealed and dry.

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$3.49
CellarScience® Universal Breathable Bung | Glass Carboys
7 reviews

A breathable Silicone stopper that acts as both a stopper and an airlock. Unique design allows CO2 pressure to escape but keeps Oxygen and airborne contamination out. This quickly became our stopper of choice for wine, and is a popular style used by numerous commercial wineries. Fits 3, 5, 6 & 6.5 gallon glass carboys, 1 gallon bottles, growlers, and 500 mL flasks. Replaces Stopper Sizes #6, #6.5, #7, #8 Stopper Measurements: 0.94" x 1.48" (24 mm x 37.5 mm) The flapper stopper protrudes roughly 2.5" from the stopper to allow for easy assembly Other available sizes include the Universal Breathable Bung and the Breathable Barrel Bung. All three size options can be purchased in one complete bundle with the Breather Bung Pack.

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$7.69
Sensy™ Dry Wine Yeast

Sensy™ yeast for whites and rosé was selected for its special ability to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under white winemaking conditions. Low acetaldehyde production is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for white wines, even under low temperature and NTU conditions. Sensy™ has a short lag phase and low nutrient demand. Respectful of varietal aromas, with balanced mouthfeel and freshness. Malolactic bacteria friendly. For best results, fermenting in the 54-64°F range is recommended. Tolerant up to 14.5% alcohol. Download the PDF Download the PDF

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$2.99
Uvaferm SVG Dry Wine Yeast

A notable strain for its ability to enhance Sauvignon Blanc varietal characteristics while maintaining good fermentation kinetics. Wines fermented with SVG are described as having more intensity and a balance of mineral, citrus and spicy notes. Alcohol tolerant to 15%, this strain has moderate nutrient requirements and a fermentation temperature range of 61-79°F. This is a great choice for enhancing natural varietal characteristics in Sauvignon Blanc, Riesling, Pinot Gris, and other dry whites. An interesting strain for its ability to metabolize roughly 25% of the malic acid in a wine, naturally helping to lower a wine's acidity Download the PDF Download the PDF

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$2.99

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